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Chicken Parm Bites Stuffed with Mozzarella

July 27, 2009

I recently splurged on some of those cute little fresh mozzarella balls marinated in olive oil and herbs. They are so addicting! We enjoyed them when our friends visited last weekend, but I bought a huge tub because I wanted to play with them in a new recipe. I noticed Elly had posted a fantastic recipe for chicken parm burgers and was inspired to use ground chicken to make small chicken parm appetizers!

I decided to use a ground chicken mixture to encase the little mozzarella balls and then coated the balls in panko so they would be crispy on the outside like chicken parm! Then I served them with a marinara dipping sauce. This was my first time using ground chicken, and I was surprised that it was so much moister than ground turkey. I didn’t even end up needing an egg to hold the mixture together. My hubby was a big fan of these, and I’m blaming him for the fact that they disappeared within a day!

Directions:
Preheat oven to 350˚F. Heat olive oil over medium high heat in a small skillet and sauté shallots for 5 minutes or until soft. Add garlic and sauté one additional minute.

Lightly mix together shallots, ground chicken, 1/4 cup panko, oregano, basil, and salt in a large bowl. Carefully encase each mozzarella ball evenly with ground chicken mixture and then roll each ball in remaining 1 cup panko until evenly coated. Place balls on a greased cookie sheet and bake for 20 minutes at 350˚F or until chicken is cooked through. Place a toothpick in each ball and serve alongside the marinara sauce. Makes 8 servings.

These are an excellent idea! They make me think that I should slice up some fresh mozzarella and make the chicken parm burgers or meatballs using those. And yes, when in doubt, always blame it on the husband ;).

I just made these and froze them for a party I am hosting next Saturday. Thanks for the recipe! I am sure that these will be a hit. I was worried that they would be difficult to make but rolling the mozzarella balls with the chicken mixture was so easy.

Hi Patricia – I’ve actually never made them in advance before, so I’m not sure. I think people usually cook meatballs before freezing them in general though. If you try this, please let me know how they turn out!

Hi Sally – I haven’t tried it, so I’m not sure. I would be worried about the panko not being crispy if you reheated them after freezing though. Maybe freeze uncooked, then after thawing, roll in panko and bake? Let me know if you end up trying it!

[…] Notes The meatballs won't brown as they cook, and because they are covered in panko, it may be difficult to tell when they are done. Because you are using such a thin layer of ground chicken, 20 minutes should do it!The meatballs can be prepared up to a day or two ahead of time if your chicken is very fresh, and kept uncooked in your fridge – just keep them tightly covered. 3.2.2925 Adapted from: http://cakebatterandbowl.com/chicken-parm-bites-stuffed-with-mozzarella.html […]